Pressure cooker chicken risotto

Ingredients

• 1.5 cups Aborio rice
• 2.5 cups Chicken stock
• 1/2 cup White wine
• 250 grams Chicken thigh, loosely chopped
• 2 tablespoons Olive oil
• 1 medium Onion, diced
• 2 cloves Garlic, finely chopped
• 1/2 cup Grated parmesan
• 2 tablespoons butter
• Handful rocket
• dozen Cherry tomatoes, halved
• Salt and pepper to taste

Directions

1. Heat the oil in the base of the pressure cooker.
2. Brown the diced chicken on all sides and remove from cooker.
3. Reduce heat and add the onion and garlic.  Cook for 1-2 minutes.
4. Add the rice and stir, coating well with the oil/onion/garlic mixture.
5. Add the wine and allow to mostly evaporate whilst stirring.
6. Add all the stock and the browned chicken.
7. Stir, bring to a simmer.
8. Close the lid on the pressure cooker and bring to pressure.
9. Reduce the stove heat to low and put on the “low” pressure setting.
10. Cook for 8 minutes.
11. Quick release the pressure.
12. Once released, open the lid and stir through grated cheese and butter.
13. Add the cherry tomatoes and the rocket and stir through.
14. Season with salt and pepper.